Category Archives: Cocktails

Aperol Sour

Posted on July 1, 2016 | Leave a comment

I’ve been enjoying Aperol this summer. It’s a bitter orange Italian aperitif that is best known in the Aperol Spritz (Aperol floated in Prosecco). Since Aperol is a gorgeous red-orange colour, I thought it would be nice in a cocktail on Canada Day.

Last summer Cilantro made the most amazing No. 3 Aperol Sour, which I wrote about for Avenue Magazine. Using that recipe as a guide, I made what I’m calling just an Aperol Sour. It’s light, sweet, tart and slightly bitter, and the most amazing shade of red. Happy Canada Day!

Canada Day calls for a red and white cocktail. The Aperol Sour is perfect!

Canada Day calls for a red and white cocktail. The Aperol Sour is perfect!

Aperol Sour

  • 1 oz gin
  • 1 oz Aperol
  • 3/4 oz lemon-lime juice (fresh lemon and lime juice, combined)
  • 1/2 oz simple syrup (1:1 sugar to water)
  • 1/2 oz egg white
  • Garnish: 3 dashes Angostura bitters

Method: In a cocktail shaker combine gin, Aperol, citrus, syrup and egg white. Add ice and shake vigorously for 30 seconds. Strain into a coupe and garnish with Angostura bitters. If you’re a pro, shape them into a maple leaf!

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Tequila Pineapple Fizz

Posted on June 24, 2016 | 1 comment

Pineapple and basil go well together in a tart and savoury flavour combo that cries out for cocktail experimentation. So I made this drink, which is like the love child of a mojito and a gin fizz, with basil instead of mint and tequila rather than gin. A squeeze of lime tones down the pineapple’s sweetness and a touch of agave syrup takes away the spirit’s bite. Lengthen it with soda water and you’ve got a pretty, refreshing summer sip. Enjoy!

What to do with all that fresh basil from the garden? Just add tequila, pineapple juice and a splash of soda.

What to do with all that fresh basil from the garden? Just add tequila, pineapple juice and a splash of soda.

Tequila Pineapple Fizz

  • 1.5 oz Espolon tequila
  • 1 oz fresh pineapple juice
  • 0.5 oz fresh lime juice
  • 1 tsp. agave nectar
  • 5 large basil leaves
  • Top soda water
  • Garnish: Basil sprig

Method: In the base of a cocktail shaker, muddle basil gently with tequila, pineapple juice, lime juice and agave nectar. Add ice and shake. Pour into a Collins glass, add ice then top with soda water (about 1 oz). Stir and garnish with a fresh basil sprig.

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Tequila Negroni

Posted on June 17, 2016 | Leave a comment

Alas, Negroni week came and went in Calgary and I drank nary a one. But my success with the Smoky Hot Pepper Negroni earlier this spring inspired me to try a similar recipe with tequila.

I used Roca Patron Reposado as a base; it’s a smooth tequila with sweet notes of roasted agave. To that I added a bar spoon of agave nectar for sweetness, then used Aperol, which isn’t quite as bitter as Campari, along with La Quintinye Vermouth Royal. The end result is a spirit-forward cocktail that’s beautifully balanced between bitter, sweet and strong. It’s also super easy to make! My taster/hubby loved it and declared he would like a few this Father’s Day.

This Tequila Negroni is spirit forward -- perfect for Father's Day.

This Tequila Negroni is spirit forward — perfect for Father’s Day.

Tequila Negroni

  • 1 oz Roca Patron Reposado
  • 1 oz La Quintinye Vermouth Royale
  • 3/4 oz Aperol
  • 1 barspoon agave nectar
  • Garnish: Orange twist

Method: Combine ingredients in a mixing glass and add ice. Stir until the drink is well chilled, then strain into a rocks glass over a large cube of ice. Garnish with an orange twist.

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